Drinking milk sales

Drinking milk sales

Regular or full cream milk has a milkfat content of 3.4% to 3.6%. Low-fat and skim milks are modified to contain less than 1.5% and 0.15% milkfat respectively. The cream removed during modification can be bottled as table cream or manufactured into butter or other dairy products. As the composition of milk produced changes through the course of a season, most milk is standardised to ensure a consistent taste and nutritional profile year-round. Drinking milk generally undergoes further processing in the form of homogenisation, which disperses the fat equally throughout the milk, rather than allowing it to separate at the top.

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Dairy Feed Tools is a complete feed management toolset for dairy farmers and managers. Feed planning, cost and resource management backed by Australian feed and pasture data to most accurately reflect the needs of your herd